EFFECT OF LUPINE POWDER ON RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF YOGHURT
The effect of different concentrations (2, 4, 6 and 8%) of lupine powder on sensory, rheological, chemical and microbiological properties of yoghurt samples were investigated during refrigerated storage at 4°C for 15 days. The results indicated that the overall pH of lupine yoghurt lowered with incr...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Árabe |
| Veröffentlicht: |
Mansoura University, Faculty of Agriculture
2015-08-01
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| Schriftenreihe: | Journal of Food and Dairy Sciences |
| Schlagworte: | |
| Online-Zugang: | https://jfds.journals.ekb.eg/article_50068_a95c34e1362d9fa634f6c2aec829deb4.pdf |
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